Soy-Free Shrimp Poke Bowl
Dive into the vibrant flavors of this Soy-Free Shrimp Poke Bowl, a healthy and refreshing twist on a classic dish that’s perfect for seafood lovers and allergen-conscious eaters alike. Featuring tender marinated shrimp, nutty brown rice, creamy avocado, and crisp, colorful vegetables like cucumber, carrot, and radish, this bowl is bursting with texture and taste. The tangy dressing, crafted with sesame oil, lime juice, and fresh grated ginger, adds a zesty kick, while a sprinkling of sesame seeds and nori strips brings gourmet flair to every bite. Ready in just 40 minutes, this quick and easy recipe is ideal for a wholesome lunch or dinner that’s as nourishing as it is satisfying. Enjoy the perfect balance of flavors with this soy-free poke bowl that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Shrimp, large
- 200 grams Brown rice
- 1 whole Avocado
- 1 whole Cucumber
- 1 whole Carrot
- 4 pieces Radish
- 3 stalks Green onions
- 2 tablespoons Sesame oil
- 3 tablespoons Lime juice
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Ginger, fresh grated
- 1 tablespoon Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Nori seaweed, cut into strips
Instructions
Start by cooking the brown rice according to package instructions. Allow it to cool completely once cooked.
While the rice cooks, bring a pot of water to a boil. Add a pinch of salt and cook the shrimp until they turn pink and opaque, approximately 3-4 minutes. Drain and let them cool.
Peel and slice the cucumber and carrot into thin strips. Thinly slice the radishes and chop the green onions.
Cut the avocado in half, remove the pit, scoop out the flesh, and slice it thinly.
In a small bowl, prepare the dressing by whisking together the sesame oil, lime juice, rice vinegar, honey, fresh grated ginger, salt, and black pepper.
In a large bowl, combine the cooled shrimp with half of the prepared dressing. Let it marinate for about 5 minutes.
Assemble the poke bowls by distributing the cooked brown rice evenly among four bowls.
Top the rice with marinated shrimp, cucumber slices, carrot strips, radishes, avocado slices, and chopped green onions.
Drizzle the remaining dressing over the top of each bowl.
Garnish each bowl with sesame seeds and nori strips for an extra touch of flavor.
Serve immediately and enjoy your refreshing soy-free shrimp poke bowl!
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.6 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 29.0 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3044 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
